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  • November 30, 2011

    Great Gifts for Wild Chefs

    By David Draper

    I hope most of you were smart enough to avoid the insanity that has become Black Friday, and instead did something productive the day after Thanksgiving, like go hunting or watch college football. I did a little of both, managing to get a couple of pheasants and rooting for my beloved Big Red in their end-of-season win over Iowa.

    Truth is, I wouldn’t have gone shopping even if I’d had the store to myself—that’s how much I dread that part of the holiday season. Still, Christmas will be here before you know it, and there are gifts that need to be bought. So, to make things a bit easier on all of us, I’ve put together a quick list of great gift ideas any Wild Chef would be happy to see under the tree.

  • November 28, 2011

    Five Ways to Get Rid of Leftover Turkey

    By David Draper

    Despite the fact that you’ve been eating turkey sandwiches every day since Friday, you still might have some Thanksgiving bird left in the fridge. If so, here are five ideas for using up those last few slices for dinner tonight. If you just can’t bear the thought of another day of turkey, throw what’s left in the freezer and make one of these recipes some time in the coming months.

  • November 23, 2011

    Recipe: Wild Turkey Bourbon Glaze

    By Colin Kearns

    With the exception of wine, I don’t often use alcohol as an ingredient in my recipes, unless the wee nip I sip on as I cook counts. Instead, I generally prefer to save the hard stuff for after the meal. But, this high-octane glaze recipe sent to me by the distillers at Wild Turkey Bourbon sounds too tasty not to try. And the best part is, if you sip on the rest of the bottle as your turkey roasts, come dinnertime, you’ll be as half-baked as Aunt Mabel’s pumpkin pie.

  • November 21, 2011

    Turkey Cannon Contest: Winners and a Post-Thanksgiving Recipe

    By David Draper

    I have to say, last week’s Camp Chef Turkey Cannon contests were successful, not only in whetting our appetites for this Thursday’s festivities, but also in providing some great new ideas; including bacon-wrapped green bean bundles and a time-tested stuffing recipe from one reader’s Grandma. So thanks to all the Wild Chef readers who participated and congratulations to our four, randomly-selected winners:

    FOX, smccardell, Arlo269, and wignoz.

  • November 18, 2011

    Food Fight Friday: Duck Roast vs. Deer Kabobs

    By David Draper

    I can’t say the results of last week’s Food Fight Friday beat-down were all that unexpected. Reader Levi Banks put a pretty good whuppin’ on me with his venison green chile tamale, which admittedly got a vote from me as well. My smoked pheasant salad was somewhat of a sacrificial lamb, but this week I’m going to get serious and try to even the series with Levi at two apiece. However, I face some pretty stiff competition.

  • November 16, 2011

    Turkey Cannon Contest: The Main Event

    By David Draper

    If you caught Monday’s Wild Chef post, you’ll know all this week we’re giving away Turkey Cannons from Camp Chef. These cool little devices let you roast your turkey quicker while infusing it with flavor, much in the same way a beer-can cooker does. If your entry gets picked, I’ll do my best to have a Turkey Cannon on your doorstep just in time to put it to work for you this Thanksgiving.

    Today’s contest is all about Thanksgiving’s main event--the turkey. On Monday, I told you turkey wasn’t my favorite part of Thanksgiving, and that holds true. At least, until the afternoon rolls around and I’ve digested enough to make room for a snack. But not just any snack will do on Thanksgiving.

  • November 14, 2011

    Turkey Cannon Contest: What’s Your Favorite Thanksgiving Side Dish?

    By David Draper

    Christmas came a little early this year when my UPS lady dropped off two big boxes of Turkey Cannons from my friend Steve McGrath at Camp Chef. In the spirit of the season, I’m going to hook up a few readers with some Thanksgiving-inspired contests this week. If all goes as planned, I’ll have the winning entries picked and the prizes turned around just in time for the winners to put them to use Thanksgiving Day.

    I look forward to Thanksgiving dinner’s side dishes just as much, or probably more than, the actual turkey. From sweet potatoes with sugary marshmallow topping to a pile of stuffing poured over with gravy--I could, and typically do--stuff my face full of the side dishes, leaving only a little room for the actual turkey.

  • November 14, 2011

    Recipe: Maple Cranberry Sauce

    By Colin Kearns

    If you haven’t seen the Wild Chef column in the new December-January issue of F&S, you’re in for a treat. Our food columnist, Jonathan Miles, takes a staple tailgate cooking technique (beer-can chicken) and refines it for the home kitchen with a terrific holiday recipe—Christmas Beer-Can Goose. And because holiday feasts are as much about the side dishes as the main course, Miles also prepared the perfect side for the goose: maple cranberry sauce. We hope you enjoy.

    Maple Cranberry Sauce

    -2/3 cup brown sugar
    -1 12-ounce bag fresh cranberries
    -1/3 cup pure maple syrup

  • November 11, 2011

    Food Fight Friday: Venison Tamales vs. Pheasant Salad

    By David Draper

    It looks like I eked out a win last week, with my (or Chef Patrick’s, actually) apricot-chili duck breast topping Wild Chef reader Levi Banks’s eggplant parmesan. It was a close fight, and I commend Levi for the inspiration. I’ll definitely be adding something similar to my repertoire soon.

    After the Food Fight defeat Levi handed me two weeks ago with his turkey chili recipe, my win evens the score at one apiece. So this week’s fight will be the rubber match. Here’s a look at the menu:

  • November 9, 2011

    Reader Tip: How to Cook Whole Trout Over a Wood Fire

    By David Draper

    It seems like every November, we outdoorsmen and women get bombarded with all-deer, all-the-time. Heck, I admit I’m spending all of this week on stand and am blogging about deer over at the Great Plains Rut Report. But, we should remember there are still a lot of folks who haven’t given up fishing for the season. Methinks they’re the smart ones, because they’ve probably had the water all to themselves while the rest of us are climbing trees. So, in honor of all the hardy anglers out there, here’s a cool cooking tip from Wild Chef reader Shawn McCardell of Frederick, Maryland.

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